Okay, so it's not really a panini, but it's still toasted bread so um, that counts.
Can I ask you a question?
How do you feel about Mozzarella Cheese?
Do you gobble it up once you open a package of it?
Am I just crazy?
I love fresh vegetables. Especially ones that have so many colors! It's like a rainbow that you're about to devour!
But there is no pot of gold. :(
I told you I was crazy.
You know what else I like?
Olive oil. It's so rich and perfect and makes everything 100 times better.
And lastly, I *love* bread! Why must I love all the unhealthy things?
Oh well, we only live once!
Time to eat a rainbow!
Remember my Garlic Knots? They went great with this Grilled Vegetable Panini! If you're not into Garlic Knots, how about trying some fries (chips) or some chips (crisps)?
For two...adjust according to how many of your loved ones you are serving this rainbow panini to!
- 1 Baguette...I used Tiger Bread
- 4 teaspoons of Ricotta and Red Pepper Pesto, or any kind of Pesto you want!
- Lots of Mozzarella Cheese
- 1/4 of a large Red Onion
- 1/2 of a Red Pepper
- 4 thin slices of Eggplant (Aubergine)
- 4 thin slices of Zucchini (Courgette)
~ Preheat your oven to 180°F/350°C
~ Slice your baguette in half or quarters, whatever you want
~ Spread 1 teaspoon of pesto on each side of the baguettes
~ Sprinkle mozzarella on both sides of the baguettes
~ Place baguettes on a baking sheet
~ Fry the red onion, red pepper, eggplant (aubergine), and zucchini (courgette) in olive oil until lightly browned on both sides
~ Divide veggies among the baguettes
~ Place baking tray with the baguettes into the oven until the cheese is melted and the bread is slightly toasted, up to 10 minutes
This dish was seriously impressive. Mr. Sweets and I gobbled it up faster than the Garlic Knots!
We will definitely be making this dish more often!